Cluster Food and Beverage Director
Radisson Blu
Total des années d'expérience :21 years, 4 Mois
Assisting the General manager to run the hotel
Budget forecasting and control
Training staff to correctly deal with customers complains and meet company standards
Preparing and carrying out detailed marketing and sales plans
Dealing with potential security problems and safety hazards
Resolving on-site issues at the hotel
Replace the general manager for meeting and briefings
Prepare monthly training calendar for all the hotel
Follow up on the snagging list for F&B outlet with the engineering department
On call 24/7, to assist and solve hotel issues
Create weekly menu rotation for all inclusive guest and as well A la carte for walking guest
Prepare meetings points to make sure all the discussed point are being covered and followed by all department in order to ensure the smooth operation of the hotel.
Manage, implement and operate the food and beverage department on a daily basis.
Establish and implements standards, policy and procedures and sequence of service within food and beverage department
Creates welcome pack for all F&B staff
Preparing budgeting, strategic planning and marketing plan creation
Achieving financial goals and targets
Liaise with Food and Beverage Management in all aspects of the operation including
Interviewing and hiring, orientation, performance appraisals, coaching and counseling.
Establish and maintain effective employee relationships.
Identify and implement training plans to further develop self and subordinate outlet employees.
Managing the Food & Beverage service to consistently high standards
Ensuring the team maximize all sales opportunities
High visibility to both guest and employees, approachable during operations hours
Dealing with any customer queries in an appropriate manner and thru guest interaction to Seek performance of team, analyze and improve guest experience
Any other duties as may be assigned by the General Manager
All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
The sales are driven to full potential in specific outlets as appointed by Food & Beverage Head of Department.
All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
Oversee the operations of the outlets appointed by the Food & Beverage Head of Department.
Assist in preparing/consolidating the yearly budget for the department.
Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.
Attend and actively contribute to all relevant staff meetings and hotel trainings.
Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings.
Review and update all departmental operations manuals annually.
Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
Assist handling of guest complaints.
Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
Ensure that all managers plan and implement effective training programmes in the appointed outlets.
Ensure that monthly forecasted food and beverage revenue figures are achieved.
Ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
Assist in training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
Liaise with the Kitchen department on daily operation and quality.
Handle all guest complaints, requests and enquiries on food, beverage and service.
Establish a rapport with guests to gain feedback on our product and operation quality.
Maintain market awareness on consumers’ expectations and market needs and trends in the city
Suggest new products and services in order to anticipate guests needs
Attend all Food and Beverage Meeting and Daily Operations Meeting to run daily operational meetings during the absence of the DFB.
Promote communication within the team and to ensure that the F&B Director is always kept informed.
Ensure that all employees report for duty punctually wearing the correct uniform/attire and nametag at all times.
ADEOS Catering and Events Management company was not established as just another catering and events management company that will follow the footprints of all similar companies that existed before, but appropriate time was spend to study the current trends and practices in this industry and thus identify shortfalls and over sights in order to institute corrective measures and thus establish a company with operation strategies and service delivery that is very close to perfection.
- Balanace service with costs
- Promote guest satisfaction for steady repeat business
- coatch and schedule servers to maximum level performence
- monitor food quality and presentation, conduct HACCP trainings
- control inventories with attention to the budget guidelines
- conduct weekly training to maintain the service level and anticipate guest needs
• Customer Service
• Managing staff and staff rosters
• Complying with OH&S requirements
• Ordering stock and liaising with suppliers
• Assisting with financial management of the restaurant
• Meeting targets and deadlines
• Development of promotions .
bar in charge
bar and restaurant in charge
barman
Hospitality management
gestion hoteliere et informatique general
restauration, reception, cuisine, etage et gestion
sciences experimental